Herb-crusted Lamb with Roast Potatoes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 boneless leg of lamb (7-8 lbs)
4 or 5 cloves of garlic, slivered
5 T olive oil
2Tplus 2 t dried thyme leaves
2 T dried rosemary leaves
2 T plus 1 t coarsely ground pepper
2 T ground coriander
30 small red new potatoes, quartered
2 T chopped fresh rosemary leaves
1 t coarse (kosher) salt
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Directions: |
Directions:Preheat oven to 425 degrees.
Cut slits all over the lamb with a sharp knife and
insert the slivers of garlic into the slits.
Brush the lamb all over with 2 T of the olive oil.
Combine the 2 T thyme, dried rosemary, 2 T pepper, and coriander in a large bowl and mix well.
Pat the herb mixture all over the lamb to form a
crust.
Place lamb in shallow roasting pan.
Place potatoes in a large mixing bowl. Add the
remaining 2 t. thyme and 1 t pepper and the
coarse salt. Toss to mix well., arrange around
the lamb in the pan.
Place pan on center rack of the oven; roast for 45
minutes. Then reduce heat to 375 degrees;
stir potatoes slightly so they don't stick to the
pan and bake for an additional 30 minutes.
Remove pan from oven, and insert an instant-
reading meat thermometer in thickest part of
meat. It should read 120 degrees for rare.
Let lamb rest,loosely covered with foil, 15 minutes
before carving. (The meat will continue to
cook a bit more, and the temperature will
rise to 135 to 140 degrees.
(For rare lamb, allow 12 minutes cooking time per
pound; for well-done lamb, allow 18 minutes
per pound. |
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Number Of
Servings: |
Number Of
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Personal
Notes: |
Personal
Notes: I got this recipe from Lynne, beverly's friend, who
is a perfectionist. I've done it myself, and though not a perfectionist, it turns out well.( Actually, I had never even bought coriander spice before!). She
suggested using the fresh mint vinaigrette (recipe on separate page
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